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Ruths Chris Sweet Potato Casserole

Ruths Chris sweet potato casserole pairs smooth, buttery sweet potato filling with a crisp, golden pecan topping. Roasted sweet potatoes and a 350°F bake bring the classic steakhouse-style side together.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Resting time 10 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 3 cup sweet potato flesh from about 2 pounds whole sweet potatoes
  • 1 tbsp unsalted butter softened, for greasing
  • 1 cup granulated sugar
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 2 eggs large
  • 0.5 cup unsalted butter melted
For the pecan topping
  • 1 cup light brown sugar packed
  • 0.33 cup all-purpose flour
  • 1 cup pecans chopped
  • 0.33 cup unsalted butter melted

Equipment

  • 1 rimmed baking sheet
  • 1 8-inch square baking dish

Method
 

Make the sweet potato filling
  1. Heat the oven to 400°F.
  2. Place the whole sweet potatoes on a rimmed baking sheet and roast for 45 to 60 minutes, until a knife slides easily into the centers.
  3. Let the potatoes cool until easy to handle.
  4. Split the potatoes, scoop out the flesh, and mash until smooth; measure 3 cups.
  5. Reduce the oven to 350°F.
  6. Grease an 8-inch square baking dish with the softened butter.
  7. In a large bowl, mix the sweet potato, granulated sugar, salt, vanilla, eggs, and melted butter until smooth.
  8. Spread the mixture in the prepared dish.
Make the pecan topping and bake
  1. In a medium bowl, stir together the brown sugar, flour, and pecans.
  2. Mix in the melted butter until evenly moistened.
  3. Sprinkle the topping evenly over the sweet potato mixture.
  4. Bake at 350°F for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  5. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, mash the sweet potato flesh thoroughly before mixing. Refrigerate leftovers for up to 4 days; freezing is suitable. For a dairy-free swap, use plant-based butter in place of the butter.